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Beef Tenderloin Stew with Baby Potatoes and Mushrooms
AMY CASEY18Ingredients
45Minutes
480Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. olive oil (divided)
- 1 1/2 lb. beef tenderloin cubes (about 1-inch each)
- salt
- pepper
- 1 Tbsp. butter
- 1 medium onion (diced, about 1 cup)
- 3 garlic cloves (chopped)
- 12 baby potatoes (or small, quartered, about 3 cups)
- 1 medium carrot (diced, about 1 cup)
- 8 oz. mushrooms (quartered, about 2 cups)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 Tbsp. flour
- 1 Tbsp. tomato paste
- 1 cup beef stock
- 1 Tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 1 cup frozen peas
- 2 Tbsp. chopped fresh parsley
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium400mg17% |
| Potassium840mg24% |
| Protein32g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A60% |
| Vitamin C20% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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